Best 6 Breakfast Navajo Taco Recipes

NAVAJO TACOS

Steps:

• In a medium Dutch oven or stock pot, add the beef and onion, and cook together over medium to medium-high heat until the beef is cooked through and no longer pink, about 8 minutes.
• If there's extra grease, drain it from the pan.
• Add the garlic, and cook until just fragrant, about 30 seconds.
• Add the beans, tomatoes, and green chilis, and stir to combine.
• Add the chili powder, cumin, and smoked paprika, and stir to combine.
• Simmer for 10 to 15 minutes, or until the mixture is heated through.
• I like to get the meat topping going and then make the fry bread. The topping is okay to rest over low temperature, keeping warm until the fry bread is ready.

NAVAJO TACOS (INDIAN FRY BREAD)

Steps:

• In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
• Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
• Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
• In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
• When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
• Add any toppings you like to the base of fry bread and taco mixture, piling it high.

EASY NAVAJO TACOS

Steps:

• Flatten each biscuit. Fry each biscuit in 1/4-in. hot oil over medium heat until golden brown, turning once. Drain biscuits on paper towels, keep warm.
• In a medium skillet, brown ground beef until no longer pink. Add taco seasoning mix, black beans. diced tomatoes, and pinto beans. Bring to a boil and reduce heat to low and allow to simmer.
• Once ready to assemble, lay fried biscuit on a plate and put 1/2 cup of meat mixture on top. Top with your favorite toppings.

NAVAJO TACOS

Steps:

• Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
• Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
• Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
• Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
• Divide fry bread among serving plates while still hot. Spoon chili mixture on top.

BREAKFAST IN A TACO

Steps:

• 1.Heat oven to 375°F. Brush oil on both sides of each tortilla. Carefully press tortillas into flour, shallow 2-cup ovenproof dishes. Bake 15 minutes or until golden and crispy. Let cool in ramekins. 2.In large skillet, heat remaining oil over medium heat. Add hash browns. Cook 10-15 minutes or until golden brown, stirring occasionally. 3.In medium skillet, melt butter over medium heat. Add eggs, 1/3 cup green onions, 1/3 cup queso fresco, salt and pepper. Cook 3 minutes or until eggs are just set, stirring occasionally. 4.Spoon hash browns into tortilla shells. Top with scrambled eggs, salsa, remaining green onions and remaining queso fresco.

BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO

Steps:

• For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
• For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.